Description
Peach Pie Enchiladas are a delightful dessert that combines warm, cinnamon-spiced peach filling rolled inside soft flour tortillas, baked to golden perfection with a rich butter and sugar sauce. This easy-to-make treat offers a comforting caramelized top and is perfect served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Enchiladas
- 6 (8-inch) flour tortillas
- 21 oz peach pie filling
- 3 tbsp cinnamon (divided)
Butter-Sugar Sauce
- 1/2 cup (1 stick) butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/4 cup water
Topping
- 4 tbsp cinnamon and sugar mixture
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is fully heated and ready for baking the enchiladas evenly.
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with softened butter or cooking spray and set it aside to assemble the enchiladas.
- Soften the Tortillas: If your flour tortillas aren’t fresh and pliable, warm them in the microwave for about 10 seconds to soften, making them easier to roll without cracking.
- Fill the Tortillas: Evenly divide the peach pie filling among the tortillas, placing the filling down the center of each. Sprinkle about 1/2 teaspoon cinnamon over the peach filling in each tortilla for added spice.
- Roll and Place: Carefully roll up each tortilla around the filling and place them seam side down in the prepared baking dish to keep them closed while baking.
- Prepare Peach Sauce: Pour 1/4 cup water into the empty peach pie filling can and swish to loosen any remaining filling, creating a smooth peach sauce base.
- Make Butter-Sugar Mixture: In a small saucepan over medium heat, combine the butter, white sugar, brown sugar, and reserved peach sauce. Stir continuously until the butter melts and sugars dissolve, then bring to a gentle boil before removing from heat.
- Add Sauce to Enchiladas: Pour the warm butter-sugar mixture evenly over the rolled tortillas in the baking dish, making sure each is well coated to absorb the flavorful sauce during baking.
- Add Cinnamon Sugar Topping: Sprinkle the cinnamon and sugar mixture evenly over the top of the coated enchiladas to create a sweet and slightly crunchy crust.
- Bake the Enchiladas: Bake in the preheated oven for about 25 minutes, or until the enchiladas are golden brown and bubbling. For an extra caramelized finish, broil on high for 1–2 minutes, watching carefully to prevent burning.
- Serve: Remove from oven and allow the enchiladas to cool slightly. Serve warm, and optionally top with a scoop of vanilla ice cream or whipped cream for a decadent touch.
Notes
- Warming the tortillas helps prevent cracking during rolling.
- You can use fresh peaches cooked down with sugar if pie filling is not preferred.
- For a crunchier top, do not skip the broil step at the end, but watch carefully to avoid burning.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Serving with ice cream enhances the flavors and balances the warm cinnamon and peach notes.
